a buerre blanc or buerre rouge sauce is the way to go. These are emulsified butter-based sauces (beurre) that either uses white (blanc) or red (rouge) wine as one of the base ingredients. The three main ingredients for a butter sauce are shallots, white or red wine, and lots of butter. The texture is smooth and slightly thicker than heavy cream.
Source: jessica gavin
In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes.
Turn off the heat. Gradually add each cube of butter into the reduction, whisking each piece to create a thicker emulsified sauce.
Add the chopped dill, lemon zest, and lemon juice into the sauce, whisking to combine. Taste and season with salt as needed. Set aside.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 415 (97%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 122.1mg||38 %|
|Sodium 87.1mg||3 %|
|Potassium 110.6mg||3 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.9g|
|Protein 1.2g||2 %|
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Calories per serving: 428
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